Sunday, October 08, 2006

Thai vegetable red curry

Thai vegetable red curry
-1 crown cauliflower, washed, blanched, and cut into florets
-1 ready-packed tofu ("regular" tofu is suitable for frying), cut into bite-size pieces
-green & red peppers (washed; with core, stems and seeds removed), cut into thick wide strips. I used ~3/4 of all the peppers I've prepared. The remaining to be packed in Ziploc, stored in the fridge, for use in Mushroom vegetable stir-fry
-Thai Red Curry Sauce (I used up the whole bottle for this dish that feeds 2 mouths for 3 days, so it's about 6 servings !)

-heat enough canola oil in frying pan (for deep-frying the tofu)
-deep fry the tofu to golden brown
-remove tofu from pan, and remove the excess frying oil, leaving a wee bit of oil in the pan to stir-fry the vegetables
-add the cauliflower and peppers to frying pan, stir fry quickly for ~ 1-2 mins; add some water to soften the vegetables if necessary
-add in the tofu to the vegetables, stir fry 1 min
-stir in Thai Red Curry Sauce to the already cooked vegetables & tofu, and simmer covered for 2-3 mins
-add in dashes of red chilli flakes if you like it more spicy

Ready to serve:

Tag: , ,